First Rise

1. In a small saucepan, heat the milk over medium heat just until it starts to boil. Remove from heat and stir in butter and 1/4 cup sugar until both are dissolved. Remove from oven and allow to cool until mixture reaches about 110°F or less. Milk mixture can be refrigerated to help speed up the cooling process.
2. Microwave water for 10-15 seconds until it reaches 100-110°F. Stir 1/4 teaspoon sugar and yeast into the water and allow the yeast to activate until bubbly and frothy, about 8-10 minutes. Stir into the milk mixture once it has cooled.
3. In a medium-sized bowl, combine the flour with the milk mixture. Whisk until the mixture is combined, it will be a thick liquid consistency. Cover with plastic wrap and place in a warm place to rise for 1 hour.

Second Rise

1. Combine the remaining dry ingredients: 1 1/2 cups flour, baking soda, baking powder and salt. To the mixing bowl, add the remaining dry ingredients and stir into the wet ingredients until all the flour should be combined together. If the dough seems dry, you may start to gently knead the dough in the bowl until it picks up all the remaining flour. If the dough is wet, add additional flour 1 tablespoon at a time. Continue until the dough comes together in one ball and does not stick to the bowl.
2. Turn the dough out onto a lightly floured surface and knead the mixture gently until the dough is soft and pliable in one consistent ball. You shouldn’t need to overwork the dough at this point.
3. Return to the mixing bowl, cover again with plastic wrap and put in a warm place for at least three hours. The dough should double in size.

Third Rise and Bake

1. Divide the rolls into 12 equal size balls. If you can use a kitchen scale, that would be best. Measure out 2-ounce size balls of dough. Shape the dough into smooth balls by pulling the edges under and pinching together. Place seam side down in a greased glass baking dish and let rise for at least 1 hour.
2. Preheat to the oven to 375°F. Brush the rolls with melted butter and bake for 15-19 minutes. If the rolls are browning too quickly, tent them with tin foil. Serve warm.